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1
Game Plan: Slice the garlic and onions while the water boils.
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2
Wash and tear the greens while the onions brown.
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3
Bring a large pot of cold water to a boil and salt it generously.
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4
Cook garlic in olive oil in a large skillet over medium-high heat, stirring occasionally, until golden brown and crispy, about 3 minutes; take care that the garlic doesn't get too brown or it will be bitter.
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5
Using a slotted spoon, transfer the garlic chips to a paper towel.
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6
Pour off and reserve all but 2 tablespoons oil.
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7
Add the onions and red pepper (add a little more if you like things spicy) to the skillet and cook, stirring, until light brown, about 10 minutes.
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8
Season with the 1 1/2 teaspoons salt.
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9
When the onions are almost done, add the greens to the boiling water and cook, uncovered, just until tender, about 2 minutes.
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10
Using tongs, lift the greens from the water, shake off the excess water, add them to the onions, and cook, stirring occasionally, until tender, about 5 minutes.
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11
Bring a fresh pot of water to a boil.
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12
Salt it generously, add the spaghetti, and cook, stirring occasionally, until al dente, 8 to 10 minutes.
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13
Scoop out and reserve about 1 cup of the cooking water; drain the pasta.
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14
Transfer the pasta to a serving bowl and toss with the cheese.
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15
Add the greens and some of the reserved pasta water and toss, adding more water as necessary to keep the pasta from clumping.
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16
Scatter the garlic chips over the top and serve.
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17
Know-How: Speed-wash your greens like we do here in the Food Network Kitchens: Tear up the leaves, swish them in a big bowl of water, shake them semidry, and get cooking.
